Michelin chef takes over Burger Meats Bun menu
The events, called Meat Ups, will be taking place in the chef’s hometown of Glasgow on November 3rd and Edinburgh on November 7th.
Mark, 29, is currently sous chef at Claude Bosi’s Michelin starred Mayfair restaurant Hibiscus. He has previously worked at other Michelin star establishments such as the world famous Noma in Copenhagen and Scotland’s only two Michelin star restaurant, Andrew Fairlie at Gleneagles.
Despite this prestigious background, he explained, he won’t shake the burger chain’s menu up too much. “I don’t want to alienate anyone coming for a burger,” he said. “I’m essentially doing three courses of what I’d like to eat if I went there.”
Mark will instead be using “a couple of ideas and techniques” he’s picked up along the way to make the menu his own, as can be seen in the jamon iberico and lobster burger he’ll be cooking as a main.
“Everyone loves a burger,” he added. “I thought it would be fun and different.”
Mark has experience with pop-ups before, having created a menu for London dessert pop-up After Hours back in April. He was handpicked for the job by Manager Ben Dantzic, also previously of Restaurant Andrew Fairlie.
After the two Scottish events, Mark will be setting off to Australia to be part of the opening of a new restaurant in Sydney with his friend Sam Miller, sous chef of Sweden’s Fäviken.
Tickets for the Glasgow event are sold out, but some Edinburgh tickets can still be bought here.
By Stuart Armstrong
{{user.name}}